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Slow Cooker Sunday: Post St. Pat’s Corned Beef

Corned beef is a yearly March tradition in our house. This year we ended up making it twice. The first round was baked in the oven with potatoes and carrots. While it tasted good, it wasn’t the norm. Luckily we found more while it was still on sale so we could make it again and this time in the slow cooker.

Corned beef in a slow cooker was something I first had at a friend’s mother’s house for the South Side Irish Parade. Parade Day was filled with food and drink, lots of green, and Irish faces since lots of people from the South Side of Chicago and the surrounding suburbs are of Irish descent. With a house full of people partying the entire day, she made sure we were all fed. I loved her corned beef the first time I had it and had to make it at home.

The best thing about this corned beef is that it is super simple and includes very few ingredients. As long as there is enough liquid to cook everything and not let it burn, you can vary the amount of each. This time I used our 7 qt slow cooker since the cut of meat was a flat cut and therefore pretty wide.

Flat cut corned beef

Whole small red potatoes

Carrots (peeled and cut in half)

1 bottle of Harp Lager

I set the slow cooker on low for about five hours and then turned it up to high for another two. If I am not home, I prefer to keep it on low just in case something starts burning on the sides or the lid moves and the liquid spatters on the counter. If I had been home all day, it would have been on high longer.